Custard-Battered French Toast with Hazelnuts & Strawberries

April 7, 2014

Monadays suck, especially after a hectic weekend like this one. A combination of classes, shopping for an upcoming wedding and a birthday party have left me exhausted. Hope to catch up on sleep during the week.

But enough about me, as promised here is the French toast recipe. I love French toast. It's a typical dessert here in Spain during Easter. Dipped in hot chocolate...delicious! This recipe has a twist because the French toast will be coated with custard and because it includes glazed strawberries and toasted hazelnuts making French toast even yummier. Even if it sounds fancy, it is extremely easy to make. So let's get started! First of all this is what you will need:

6 extra-thick slices of bread (both fresh or sliced-bread work)
4 egg yolks
¼ cup white sugar, plus 2 extra teaspoons
1 cup cream
¼ cup milk
Pinch of salt
1 teaspoon vanilla
1 cup strawberries thinly sliced
2 tablespoons butter

2 tablespoons hazelnuts
Virgin Extra Olive Oil (to cook the bread)

To make the custard sauce you have to whisk together the egg yolks, vanilla, sugar and salt. Then, warm the cream and milk in a saucepan. When they are hot, whisk a couple of tablespoons of the heated liquid into the egg mixture to temper the eggs. Add the remainder of the liquid to the egg mixture, whisking constantly, then pour the mixture back into the saucepan. Cook, and stir, over low-medium heat, until the sauce just coats the spoon. Place the sauce into a clean bowl and let it cool down. Continue to stir until cool, and place it in the refrigerator.

To make the glazed strawberries, slice them and toss them with the two teaspoons of sugar. Set aside. Heat a large nonstick pan over medium-low heat for two minutes, then add one tablespoon of butter and once it melts, add the strawberries. Cook for a few minutes.

Remove the custard sauce from the refrigerator. Dip the bread, lightly coating each side with custard and place it in the pan. Cook until each side is golden brown, flipping once or twice, for about six to seven minutes. Finally, garnish with glazed strawberries and toasted hazelnuts. 
Ta-da!! It’s ready for you to enjoy it. And remember, it tastes best with a mug of hot chocolate ; )

Serves 6
Adapted from Pottery Barn 


  1. This looks so good! Definitely trying it this weekend.

  2. Thanks, Leah! Let me know how it goes : )


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